Dilmah Seven Star Tea

RED WINE POACHED PEAR ETON MESS, WHITE CHOCOLATE ICE CREAM AND MERINGUE

Food : Main Courses

RED WINE POACHED PEAR ETON MESS, WHITE CHOCOLATE ICE CREAM AND MERINGUE

IngredientsPoached Pear

  • 10 Corella pears, peeled
  • 750ml Shiraz
  • 100g castor sugar
  • 15ml beetroot juice
  • 2 cardamom pods
  • 2 cinnamon quills
  • 2 star anises
  • 2 cloves
  • 2 bay leaves
  • 4 peppercorns, black

Meringue Collar/Crumb

  • 150g egg whites
  • 300g sugar
  • 2 lemon zest
  • ½ lemon juice

White Chocolate Ice Cream

  • 200g cream
  • 2 egg yolks
  • 25g sugar
  • ¼ of a vanilla bean
  • 75g white chocolate

Chantilly Cream

  • 250ml pure cream
  • 1 vanilla bean
  • 200g sugar

MethodPoached Pear

  • Bring wine, sugar and spices to a boil. Allow to cool.
  • Place pears and wine mix into large Cryovac bags.
  • Seal and sous vide till tender.

Meringue Collar/Crumb

  • Whisk half of the sugar with egg white and lemon zest until stiff.
  • Add the rest of sugar and keep whisking in the mixer at a medium speed until stiff peaks form.
  • Spread on silpat mat to 1.5mm thickness. Dry at 80C at 0% humidity for 10 minutes.
  • Remove from oven, cut with a cookie cutter and then cut a small hole off centre.
  • Return to oven for 10 minutes. Remove from oven and cool.

White Chocolate Ice Cream

  • Boil cream with the vanilla bean.
  • Mix yolks and sugar.
  • Pour the boiled cream over egg mix.
  • Stir to combine then pour the entire mix over chocolate.
  • Let it sit for 4 minutes.
  • Mix to combine. Churn to make the ice cream.

Chantilly Cream

  • Whip cream, sugar and vanilla bean until stiff peaks form

Created by : Bree Stafford.